This Pasta Alla Norma is a roasted eggplant pasta recipe that you will adore! This classic recipe is simple, robust and savory with a slightly spicy tomato sauce.


Have you ever made Pasta Alla Norma? This delicious Sicilian pasta dish is a delicious way to use fresh eggplant!

This is a robust, savory tomato sauce pasta studded with roasted eggplant cubes. Although this is a meat free recipe, the eggplant cubes give it a meaty texture. It’s very satisfying and does well as a main dish!

Pasta Alla Norma (Roasted Eggplant Pasta Recipe


Peak eggplant season runs from July through October, so that’s a great time to grab eggplant at a good price and peak freshness!


I chose rigatoni pasta for this recipe, but feel free to use whatever pasta you have on hand.

I like to use pasta that has nooks and crannies, so the bits of tomato and eggplant can wedge themselves into the pasta a bit.


Substitutions for this eggplant pasta recipe:

Like with all recipes, this is YOUR meal! Feel free to consider this a base recipe and adjust to your tastes. Here are a few substitutions I’ve tried:

  • Instead of parmesan cheese, add Ricotta Salata
  • Instead of crushed tomatoes, use marinara sauce or your favorite pasta sauce
  • Instead of crushed tomatoes, use fresh tomatoes! You will need between 3 and 4 cups. Allow an extra 10 minutes of time for the tomatoes to sauté and break down. You will also likely need to add between 1/2 cup and 1 cup of pasta water to loosen up the tomatoes.
Pasta Alla Norma (Roasted Eggplant Pasta Recipe_

Looking for other eggplant recipes? I recommend this air fried eggplant parmesan!

Pasta Alla Norma (Roasted Eggplant Pasta Recipe

Pasta alla Norma

Yield: Serves 4-5
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This Pasta Alla Norma is a roasted eggplant pasta recipe that you will adore! This classic recipe is simple, robust and savory with a slightly spicy tomato sauce.

Ingredients

  • 1 eggplant, diced into 1-inch cubes, skin on
  • 3 tbsp olive oil (divided)
  • 12 ounces rigatoni (or pasta of your choosing)
  • ½ yellow onion, diced
  • 28-ounce crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon black pepper
  • 1 pinch crushed red pepper flakes
  • ½ cup parmesan or pecorino romano, grated
  • fresh basil for garnish, optional

Instructions

  1.  Preheat the oven to 400 degrees.
  2. Add 2 tablespoons oil and eggplant to a baking sheet. Toss to coat. Roast eggplant in oven for 20-25 minutes until it starts to turn golden brown.
  3. Cook pasta to package instructions until al dente in a large pot of salted water. Stain and toss in olive oil to keep pasta from sticking together.
  4. To a large skillet, add 1 tablespoon olive oil and heat over medium-high heat. Add onion and sauté for 3-4 minutes, until softened.
  5. To the skillet, add crushed tomatoes and seasonings. Allow to simmer on low heat for 10 minutes, stirring often.
  6. Add roasted eggplant pieces to tomato sauce, allow to simmer for an additional 2-3 minutes.
  7. Pour sauce over cooked pasta and sprinkle with Parmesan cheese before serving. 

Notes

If the sauce is too thick, add ½ cup of pasta water. A little water will help loosen it up!

I like to top this pasta with fresh herbs and just a little bit of acidity (balsamic vinegar or lemon juice) but give it a taste first!

Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 340Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 15mgSodium 560mgCarbohydrates 46gFiber 7gSugar 12gProtein 12g

The nutrition for this recipe is calculated by an app and may be incorrect.

Did you make this recipe?

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